Chris S in YEG
TVWBB Fan
Good Morning All
I was at my butcher on Saturday and wanted a top sirloin roast to do on my Weber Genesis Rotisserie. Unfortunately they were out of top sirloin and suggested two brisket points tied together to make a roast. I said sure paid and brought them home. I am now thinking if rotisserie will work out or should I cut the string and smoke them separately.
I want to do the rotisserie but the only time I have ever made points was low and slow and they turned out great.
I am considering put them on my BBQ at a temp of 350 and let them spin until they are done. Should they still be treated like a brisket and wait till the internal temp reaches around 200 or tender? or can I treat it like a top sirloin roast and look for a medium rare at 140-145.
Anyone have any experience cooking points as a roast? Any suggestions or pointers would be great.
I was at my butcher on Saturday and wanted a top sirloin roast to do on my Weber Genesis Rotisserie. Unfortunately they were out of top sirloin and suggested two brisket points tied together to make a roast. I said sure paid and brought them home. I am now thinking if rotisserie will work out or should I cut the string and smoke them separately.
I want to do the rotisserie but the only time I have ever made points was low and slow and they turned out great.
I am considering put them on my BBQ at a temp of 350 and let them spin until they are done. Should they still be treated like a brisket and wait till the internal temp reaches around 200 or tender? or can I treat it like a top sirloin roast and look for a medium rare at 140-145.
Anyone have any experience cooking points as a roast? Any suggestions or pointers would be great.